ME
MY WORK
OTHER STUFF
maxpiersig.com
About me and my work.
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Mean Machine
My corporate work.
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A Man Outside
My ongoing comic strip.
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I Can Tell
My animated short about Mr. Andre Williams.
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Bad Metal
My CG project about rockers, robots, and satan.
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Mr. Max Draws a Thing
My illustrations and doodles.
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Heavy Diet
Art and distractions that inform my work.
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Oh Boy, CAKE!
Contemporary artists to get excited about.
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Bubba Sawyer's Boudoir
A look behind your world's pretty face.
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Side o' Fries
Curiosities of note.
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This is a piece from my illustrated series "The Louse" - Head over to Mr. Max Draws a Thing to see more.
This is the fuzzy and thoughtful Les from my Bad Metal project.
Read my ongoing comic, A Man Outside.
Here's some giant robot mayhem from my Bad Metal project.
Another piece from my illustrated series "The Louse" - Head over to Mr. Max Draws a Thing to see more.
This is the trouble-making Vince from my Bad Metal project.
The femme fatale from my animated short, "I Can Tell".
Something on your mind?
January 27, 2012
My cat licks me all the time and I can’t tell if it’s because she thinks I’m delicious or because she thinks I’m filthy.
December 11, 2011
For five bucks, FIVE BUCKS, you can download Louis’ new special direct from him. THIS is how the entertainment industry needs to operate - acceptable prices and no middle-men.
December 4, 2011
BACON THEORY: Herbs de Provence
Next time you fry up that delicious pork, throw some herbs de Provence in with those slices of deliciousness. The smell alone is worth the effort, but the taste is some next level flavourama.
The thought occurred to me last week, and now I can’t imagine bacon without some kind of herb accessorizing. There’s definitely something specifically pork-appropriate about the herbs de Provence (the brand I use contains rosemary, marjoram, thyme, savory, basil, lavender, and sage) but I imagine your own combinations involving other additions like parsley or green onions would work out nicely - just be sure to choose a primary herb, or distinct flavours that compliment one another, so the additional tastes don’t get muddled.
It’s also good to remember that because bacon is so thinly sliced, a little bit of additional flavour goes a long way - a light sprinkling of herbs will do.
Brunch will never be the same.
